Delicious Emilia-Romagna

parmesan

Acquaintance with the production of parmesan, an environmentally friendly and waste-free product, which is deservedly called the “king of cheeses”. For nine centuries, neither the place, nor the recipe, nor the features of the production of parmesan have changed. As with the monks, cheese is made by hand, and only in a few provinces of Emilia-Romagna. There is no need to add anything to the perfect creation. As the old Calabrian proverb goes, “A pasta without a Parmigiano is like a woman without a nose.”

Acquaintance with production and tasting 5/6 EUR per person.

Balzamiko

Acquaintance with the production of balsamic vinegar in Modena, with this unique product created by the Romans for medicinal purposes. You will admire patience and commitment to tradition in the manufacture of this perhaps unfamiliar additive, which gives local chefs originality in the preparation of dishes. No wonder a native of Modena, the great tenor Luciano Pavarotti was the honorary Chairman of the Fat Club, where they took from 100 kg weight, surprising the uninitiated with the unique properties of the delicacy. We hope that having tasted it, and in your houses the cherished bottle of a recognizable shape will take pride of place.